The combination of raspberries and blueberries is called the Queen in Finnish language. These raspberry & blueberry cupcakes deserve a royal decoration. You can find a video below how to pipe the flowers. Serve these beautiful cupcakes at room temperature. If you want to store them longer, put them in the fridge and make sure to let them warm a bit before serving so the icing softens.Print
Raspberry & Blueberry Cupcakes
- Prep Time: 20 min
- Cook Time: 25 min baking + 30 min decoration
- Total Time: 1h 15 min
- Yield: 12 pieces 1x
- Method: Mix & Bake
- 3 dl all-purpose flour (1 ¼ cup)
- 2 dl granulated sugar (¾ cup + 1 tbsp)
- 2 tsp baking powder
- 2 eggs
- 1 dl milk (¼ cup + 3 tbsp)
- 150 g butter (5.25 oz)
- 1 1/2 dl blueberries (½ cup + 2 tbsp)
- 1 1/2 dl raspberries (½ cup + 2 tbsp)
- 400 g butter at room temperature (14 oz)
- 4 dl icing sugar (1 ½ cup + 3 tbsp)
- 2 tsp vanilla sugar
- red food colouring paste
- green food colouring paste
Preheat the oven to 175 degrees celsius (347 °F). Line a muffin pan with paper liners. Mix all the dry ingredients. In another bowl, mix the eggs, milk and the melted butter. Add the dry ingredients through a sieve. Fold in the berries. Pour the mix into the pan and bake in the middle of the oven for 20-25 minutes until only a couple of crumbs stick to a test stick. Don’t bake too long.
Using an electric mixer, whip all the ingredients for the buttercream until light and fluffy. Colour the buttercream into three different colours. Pour the buttercream into three piping bags, one with a star nozzle, one with a leaf nozzle and one with a rose nozzle. Pipe flowers and leaves on the cupcakes.
You can also check my video “how to pipe beautiful super easy roses with buttercream!”
Raspberry & blueberry cupcakes with royal decoration.
Watch my other baking videos from the blog.